This creamy, bittersweet iced mocha tastes like a Starbucks Java Chip Frappucino but the way I like it: less ice, more coffee, less sugar! It’s so easy to make and even without the whipped cream and grated chocolate toppings, it’s absolutely delicious. Perfect for summer!
Melted dark chocolate and strong coffee give this drink everything it needs. I updated the photos recently and made some adjustments to the method as well, starting with room temperature milk which prevents the earlier issue I had of the chocolate solidifying when it hit cold milk. The drink needs to be thoroughly chilled before you enjoy it, but that little wait is worth it because it gives it a chance to thicken and become extra creamy!
It actually started with this frozen hot chocolate but I tinkered heavily with it a lot to get it to the coffee flavoured drink I wanted and it makes two perfect servings if you feel like sharing! If not, it keeps well in the fridge for a couple of days so you can extend the coffee shop feel a bit longer 🙂
Get out your blender and let’s do this!
Homemade Iced Mocha
Ingredients
- 60 gms dark chocolate (70% to 75%), finely chopped
- 1 cup whole milk at room temperature (250 ml)
- 2 espresso shots or 3/4 cup strong coffee (180 ml), cooled to room temperature (see notes)
- 1/2 tbsp cocoa powder
- 2 tbsps caster sugar
- Ice cubes or as needed
- To finish: whipped cream and grated chocolate (optional)
Instructions
- Melt the chocolate in the microwave in ten second increments, stirring often to get rid of any lumps. Set aside to cool. If you'd like to decorate your glasses, drizzle a tablespoon of melted chocolate on the inside of each glass. Hold the glass in one hand and rotate as you run the spoon around on the inside, it doesn't matter what kind of design you make! Refrigerate the glasses while you make the drink.
- In a blender, blend together the milk, cocoa, sugar and coffee. Then pour in the melted chocolate and blend again. Taste and add more sugar if needed, as written the mocha isn't super sweet. The room temperature milk prevents the chocolate from solidifying when you add it to the blender.
- Refrigerate till completely cold, about 30 minutes. The chocolate also helps slightly thicken the drink to make it creamier after it's chilled. Then add ice to your glasses (I like 2 to 3 cubes) and pour the mocha equally into both.
- Top with whipped cream and grated chocolate (it's great even without any of that) and serve immediately! Store in the fridge for a couple of days, adding ice only when you plan to serve.
Notes
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This looks absolutely refreshing and better than a trip to Starbucks! Excited to try it 🙂 Beautiful pics too btw.
Thank you ! Let me know how you like it 🙂
Hi Gayatri, didn’t know until now that I could prepare Iced Mocha at home. Not much of a cook, so I prefer Starbucks any day over brewing my coffee. Today I tried your recipe and turns out my kids are loving it. Thank you so much. XoXo
Yay, that’s great!